Ingredients:
4 butterflied chicken breasts
4 slices prosciutto
1/2 cup Fontina cheese
1/2 cup clarified butter
3 garlic cloves
1/2 sweet onions, diced
1/4 cup dry white wine
4 tablespoons unsalted butter
1/2 white pepper
1 dash salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil, chopped
1 lemons, juice of
Directions:
Open chicken breasts and lay open side down on a hot grill.
Grill 3-5 minutes on each side until cooked.
Remove from grill.
Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
Hold folded breast with wooden picks.
Set on a warmed platter and cover.
In a large skillet saute the onions and garlic in the clarified butter until tender.
Deglaze the pan with the white wine.
Add the butter, salt, and pepper, and mushrooms and cook until tender.
Add basil and lemon juice and swirl pan to combine.
Pour mushroom sauce over the Chicken breasts.
Servings: 4
Time preparation: 35 min.
Time total: 55 min.